What is winter without porridge? So easy...

This dish is traditionally associated with Christmas, but is eaten all through the winter. It is considered too heavy for a summer dish. The association with Christmas comes from the old days when peasants at Christmas would put a bowl of rice porridge in the attic to appease the mythical "nisse."

Danish Rice Porridge
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You need:
3 cups of milk (skim or regular)
1 cup of pearl rice.
1/2 tsp. salt (optional)
sugar and cinnamon mixed together
    (some supermakets have it in their spice section)
butter
Pearl rice is short and plumb compared to regular long rice.
    Long rice will not work well in this dish, as they cannot soak up as much moisture.

Use a thick bottomed pot, if you have one.
Rub a stick of butter against the bottom, which will prevent the rice from sticking to it.

Pour the milk in and bring it to a slow boil.
Pour the rice in, while stirring, and turn the heat down.
Cover and let simmer for about 50 minutes.
Add salt if desired.

Serve on plates.
On each serving, place a small piece of butter in the center of the porridge and sprinkle some of the sugar-and-cinnamon on top.